Chicken Shawarma:

1 lb chicken thighs, boneless and skinless, sliced into long pieces about 1/4–1/2” thick

2 Tbsp olive oil

1/2 large lemon, juiced

2 garlic cloves, minced (or 1/2 tsp garlic powder)

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp ground cloves

Optional for spice: 1/8-1/4 tsp cayenne

Shawarma Sauce:

1 cup plain Greek yogurt

1 small lemon, juiced

4 small garlic cloves, minced (or 1 tsp garlic powder)

1 1/2 Tbsp chopped fresh dill

1/4 rounded tsp salt, more to taste

1/8 tsp freshly ground black pepper

Water to thin if desired

To Serve:

Pita wraps or tortillas (I used these homemade tortillas)

1 large English cucumber, thinly sliced

1 bell pepper, de-seeded and sliced

1 tomato, sliced

1/4 onion, sliced (red onion would add pretty color)

Fresh parsley for topping, if desired